Tuesday, July 31, 2018

JR's Barn Chocolate Chip Cookies

I pulled this cookbook off the shelf and re read it last week....be prepared for a lot of recipes from her! These cookies are very good! Crunchy on the outside, yest soft and chewy, too.
JR's Barn Chocolate Chip Cookies
Texas Back Road Restaurant Recipes

1 c butter flavored Crisco
3/4 c brown sugar
3/4 c sugar
2 eggs
1 t vanilla
2 1/4 c flour
1 t baking soda
1 12 oz bag chocolate chips

Preheat oven to 375.  Cream shortening and sugars; add eggs and vanilla.  Add dry ingredients; mix until combined.  Fold in chocolate chips.   Roll dough into 1 inch balls(Beth used a cookie scoop) and place on cookie sheets.

Bake 10-12 minutes.  Beth got 46 cookies

Monday, July 30, 2018

Cream City Crunch Cookies

This made a LOT of cookies. The recipe said 5 dozen, but I baked 4 dozen and then froze 3 dozen dough balls to bake later. They are delicious cookies!

 Cream City Crunch Cookies
Tim Sheehy--We Energies Cookie Book 2016

2 c butter, softened
1 c sugar
1 c brown sugar
2 eggs
2 T vanilla
4 c flour
1 12 oz pkg semi sweet chocolate chips
1 10 oz pkg peanut butter chips
2 c crushed pretzels
1 c salted peanuts, coarsely chopped

Preheat oven to 350.  In a mixing bowl, cream butter and sugars.  Add eggs, one at a time, beating well.  Add vanilla.   Gradually add dry ingredients to the creamed mixture and mix well.

Stir in chips pretzels and peanuts.   Drop by tablespoons or use a cookie scoop.  Bake for 12-15 minutes.  Cool on racks.

Sunday, July 29, 2018

Orange Salad

I was asked to take a fruit salad to a dinner. I called my mom and asked her to send me this recipe.....I just remembered a 'glaze' on a fruit salad that she used to make. This is very good.
Orange Salad
Mom via Mary Kovach

2 can pineapple tidbits or chunks
2 large cans mandarin oranges
1 small jar maraschino cherries
6 bananas
2 T frozen orange juice concentrate
1 pkg vanilla pudding--NOT instant
2 pkg tapioca pudding

Drain fruit, but save the juice.   Mix dry pudding with 3 c fruit juice and orange juice concentrate.  Boil until thickened.  Chill.  Pour over fruit and refrigerate over night.  Add bananas just before serving.

Saturday, July 28, 2018

Banana Split Brownie Bars

I made this to take to a neighborhood Bible Study. It was very good.
Banana Split Brownie Bars

Brownie Base

1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1/3 cup coarsely chopped walnuts


2 boxes (4-serving size each)  banana cream instant pudding and pie filling mix
2 1/2 cups cold milk
1 container (8 oz) Cool Whip™ frozen whipped topping, thawed


2-3 medium bananas, peeled and sliced
1 cup chopped fresh strawberries
1/2 cup pineapple tidbits in juice, drained, patted dry
2 tablespoons chocolate fudge sauce
18 maraschino cherries with stems, patted dry

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.

When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows.

Friday, July 27, 2018

Crock Pot Steak Fajitas

I saw a few recipes and combined them to come up with this. We really liked it.

Crock Pot Steak Fajitas

2 pounds beef tips
2 bell peppers sliced
1  onion  sliced
1 packet Fajita seasoning 
1 T Montreal steak seasoning
1 cup beef broth

Add all ingredients to the slow cooker. Cook on low 6-8 hours for or on high for 3-4 hours. 

Serve on tortillas or as a salad.  Top with cheese, tomatoes, sour cream, guacamole and salsa!

Thursday, July 26, 2018

Keto Cinnamon Toast Crunch Cereal

I decided to make this to try as a breakfast cereal.  With milk it isn't too bad.  I didn't care for it as a snack.

Keto Cinnamon Toast Crunch Cereal 
adapted from https://www.gnom-gnom.com

2 c almond flour
1 tsp flax meal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
5 1/2 tablespoons butter at room temperature
6 tablespoons Splenda
1 egg

For the cinnamon topping:
2 tablespoons butter melted
2 tablespoons Splenda
2 teaspoons ground cinnamon

Add almond flour, flax, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.

Add in egg, mixing until just incorporated.

With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Wrap cereal dough with saran wrap and refrigerate for at least an hour and up to 3 days.

Preheat oven to 350°F

Roll out the dough between two pieces of parchment paper until nice and thin. Use a pizza cutter to cut into squares.

Transfer parchment paper with the keto cinnamon toast crunch to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).

Bake for 5 minutes, Brush with melted butter and sprinkle with cinnamon 'sugar'. You can also do this prior to baking for a more 'crusty' result and then continue to bake for 6-10 minutes or until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).

Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).

Store in an airtight container for up to 5 days.

Wednesday, July 25, 2018

Banana Split Bars

I took the original recipe and doubled it to fit a jelly roll pan. I liked these bars. I sent them to work with Jenna and the feed back was they were a bit sweet. Next time I will cut back the sugar to 1 1/2 c.

Banana Split Bars

  • 2/3 cup butter, softened
  • 2 cup sugar
  • 2 egg
  • 3 bananas, mashed
  • 2 teaspoon vanilla
  • 2 1/2 cup flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup chopped peanuts
  • 10 oz bag mini marshmallows
  • 2 cups semi-sweet chocolate chips Beth used S'mores morsels
  • 2/3 cup maraschino cherries, drained and chopped

  1. Preheat the oven to 350F. Grease a jelly roll pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana and vanilla and mix well. Mix together the flour, baking powder and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.

Tuesday, July 24, 2018

Keto Mongolian Beef

This was SO very yummy! I doubled the recipe and am glad I did! Jenna and I ate this just the way it was. I served Don's over rice.

Keto Mongolian Beef

adapted from https://www.ketovale.com

1 lb flank steak sliced into bite-size stripes
2 tbsp olive oil divided
1 tbsp fresh ginger peeled and grated
2 garlic cloves minced
2 tbsp soy sauce
1/2 cup water
1/3 cup Splenda
1 teaspoon red pepper flakes
1-2 tsp corn starch
salt and pepper to taste
2 c fresh broccoli, cut into pieces

In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, soy sauce, Spenda and red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.

Add corn starch and beef strips to a ziploc bag and toss well.

In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown.   Add the sauce, a pinch of salt and pepper and cook for another minute stirring constantly.

Steam broccoli until crisp tender.  I did this in microwave with 2-3 T water for 5 minutes.

Add the broccoli to the beef mixture and stir to combine.  Serve over cauliflower rice or just eat plain.

Monday, July 23, 2018

Upside Down Banana Cake

I made this to take with a meal to friends. When we 'taste tested' I made home made whipped cream for the topping. Very good!

Upside Down Banana Cake

adapted from  https://www.averiecooks.com/upside-banana-bread-cake/


1/2 c butter
1 c brown sugar
2 bananas, sliced


1 egg
1/2 c brown sugar,
1/4 c granulated sugar
1/4 c canola or vegetable oil
1/4 c sour cream
2 t vanilla
3 ripe mashed ripe bananas
1 cup all-purpose flour
1 t cinnamon
1/2 t baking powder
1/2 t baking soda
1/4 t salt

Preheat oven to 350F. Line an 8×8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.

Topping  In a sauce pan, heat butter and brown sugar.  Stir to mix well. Allow mixture to come to a boil and boil for about 1 minute.  Pour sauce into prepared pan.

Add the banana slices in an even flat layer and set aside.

Cake  In a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.  Add the bananas and stir to combine.  Add the flour, cinnamon, baking powder, baking soda, salt, and stir until just combined.

Carefully and evenly pour batter over the banana slices, smooth lightly with a spatula as necessary, and bake for about 42 to 45 minutes, or until cake is set in the center and a toothpick inserted in the center comes out clean.

Allow pan to cool on a wire rack for at least 3 hours before inverting and serving. Cake will keep airtight at room temp for up to 1 week.

    Sunday, July 22, 2018

    Orange Creamsicle Sheet Cake

    Jenna needed a birthday treat for someone at work. I made this and our White Texas Sheet cake for her to take to work. Everyone liked this. Next time I will add more food coloring to make it more orange.

    Orange Creamsicle Sheet Cake

    adapted from https://www.chef-in-training.com/orange-creamsicle-sheet-cake/

    2 cups flour
    2 cups sugar
    1 cup butter
    1 cup water or orange juice
    ½ cup buttermilk
    ½ teaspoon baking soda
    2 eggs
    1 teaspoon vanilla
    1 Tablespoons orange zest
    2 teaspoons orange extract
    2 drops red food coloring
    3 drops yellow food coloring

    Cream Frosting
    ¼ cup butter, softened
    4 cups powdered sugar
    1 cup whipping cream
    ¼ teaspoon salt
    1/2 t orange extract

    In a medium sauce pan, bring butter and water to a boil. After mixture reaches a boil, take it off heat and add all ingredients, mixing well with each addition. 

    Pour into a greased jelly roll pan and bake at 400 degrees F for 20 minutes.

    In a medium size bowl, combine butter, powdered sugar and mix on low. Add whipping cream, extract and salt and beat until creamy. Spread over cooled cake.

    Saturday, July 21, 2018

    Zucchini Muffins--Low Carb

    I had some zucchini I needed to use, so I made a double batch of these to grab as a treat or a breakfast. Next time I will add a bit more Splenda to the recipe.

    Zucchini Muffins--Low Carb

    adapted from lowrecipe.net

    1/2 cup coconut flour
    3/4 tsp baking soda
    2 tbsp cocoa powder
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp nutmeg
    3 large eggs
    1/2 cup splenda
    2 tsp vanilla extract
    1 tbsp vegetable or canola oil
    1 medium zucchini, grated
    2 tbsp heavy cream
    1/3 cup sugar free chocolate baking chips

    Preheat the oven to 350F
    Line a 12 cup muffin with cupcake liners 

    In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg. 
    In a separate bowl, combine the eggs, vanilla, oil, and zucchini. 

    Add the wet ingredients to the dry and stir until combined. Fold in the chocolate chips. 

    Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.
    Remove from oven and let cool in the pan for 2-3 minutes.  Finish cooling on a cooling rack

    Friday, July 20, 2018

    French Onion Chicken

    This was very good. It had great flavor and was easy to make

    French Onion Chicken
    Recipe adapted from Mother Thyme

    3-4 large sweet onions, sliced
    2 pounds boneless, skinless chicken breasts
    2 cups beef broth
    1 cup swiss cheese, grated or slices
    1/3 cup extra-virgin olive oil, divided
    2 T all-purpose flour/ cornstarch for low carb
    2 t balsamic vinegar
    1 t dried thyme
    1 t dried sage
    1 t kosher salt
    1 t freshly ground pepper

    1. Preheat oven to 350º F.

    2. Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.

    3. Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.

    4. Remove onions from heat and transfer to a medium bowl.

    5. Heat remaining olive oil in skillet and raise heat to medium-high.

    6. Season both sides of the chicken with the seasonings, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.

    7. Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.

    8. Return heat to medium-low and whisk in flour/corn starch, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.

    9. Return chicken and onions to pan, stir together with beef gravy, then top with swiss cheese.

    10. Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.

    11. Remove from oven and serve hot. Enjoy!

    Thursday, July 19, 2018

    Beef and Bean Enchiladas

    It was just me and Don for dinner last week so I put this together. It was quite yummy! I used low carb tortillas and leftover roast!
    Beef and Bean Enchiladas

    refried beans
    beef (Beth used leftover shredded) 
    cheddar cheese, shredded
    green enchilada sauce

    Dip the tortillas  into the green sauce.  Place about 1 T refried beans on the tortilla.  Add 2T shredded beef and top with 1 T cheese.  Roll up. Continue making enchiladas.

    Place 1/2 the can of enchilada sauce in the bottom of a baking dish.  Add rolled up tortillas.  Top with the rest of the enchilada sauce and top with cheddar cheese.

    Bake for 20-30 minutes at 375.

    Wednesday, July 18, 2018

    Chipotle Cauliflower Jalapeño Fritters

    The girls have made these twice. They are very good!
    Chipotle Cauliflower Jalapeño Fritters
    adapted from https://www.lizmoody.com/chipotle-cauliflower-jalapeno-fritters/

    1 cauliflower, washed and cut roughly into large florets
    1 egg, beaten
    ½ cup flour of choice - Bob's Red Mill gluten free flour 
    ½ tsp chipotle powder
    1 jalapeno, seeded and minced
    4-6 cloves of garlic, minced
    1 onion, minced
    1 tsp salt
    1/8 tsp black pepper
    Avocado oil (or other high heat oil of choice), for frying

    Steam the cauliflower for about 10 minutes, or until very fork tender. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don't end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter - bits of cauliflower are great, but you want the egg and flour to be evenly distributed.

     Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high heat oil of choice). Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon. Cook for 2 - 3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel.

     To keep warm, store in oven at 200 degrees until ready to serve. 

    These can be made ahead and frozen. Simply transfer directly from the freezer to a 350 degree oven and reheat until crispy again. Makes about 22 fritters, depending on the size.

      Tuesday, July 17, 2018

      Almond Sugar Cookies

      I made these on National Sugar Cookie day(July 9th). I got 6 dozen crisp cookies!
      Almond Sugar Cookies
      adapted from Linda Holt Taste of Home Cookies

      1 c butter flavored shortening
      1 c regular crisco
      1 c sugar
      1 c brown sugar
      2 eggs
      1 t vanilla extract
      1 t almond extract
      1 t butter flavoring
      4 c flour
      2 t baking soda
      2 t cream of tartar
      additional sugar

      In a large bowl, cream the shortening and sugars until light and fluffy.  Add eggs, beating well after each addition.  Beat in extracts and then the rest of the ingredients.

      Drop by tablespoonfuls onto prepared baking sheets.  Flatten with a glass dipped in sugar.

      Bake at 350 for 10-12 minutes until lightly browned.  Remove to wire racks to cool.

      Monday, July 16, 2018

      Peanut Crunch Cake

      I made this for a 4th of July get together. It was delicious!

      Peanut Crunch Cake
      Almost Homeade Cake Mix Desserts

      1 package yellow cake mix
      1 cup peanut butter
      1/2 cup packed brown sugar
      1 cup water
      3 eggs
      1/4 cup vegetable oil
      1/2 to 3/4 cup semisweet chocolate chips, divided Beth used mini
      1/2 to 3/4 cup peanut butter chips, divided
      1/2 cup chopped peanuts

      1. In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. 

      2. Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. 

      3. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

      Sunday, July 15, 2018

      Baked Zucchini Fries

      I had some zucchini to use up and made this. I really liked it. I think I will broil it the last few minutes to get them a bit more crunchy.

      Baked Zucchini Fries

      2 medium Zucchini
      3/4 cup Grated parmesan cheese
      1 large Egg
      1/4 tsp Garlic powder
      1/4 tsp Black pepper

      Preheat the oven to 425 degrees F. Lightly grease a baking sheet.

      Cut each zucchini in half lengthwise  Then cut the sticks once crosswise, making 16 sticks from each squash.

      Prepare two shallow bowls - one with egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. 

      Place on the prepared baking sheet in a single layer without touching.

      Bake for about 15-20 minutes, flipping the fries and rotating the pan halfway through, until golden and crispy.

      Saturday, July 14, 2018

      Butter Pecan Cookies

      If you want an easy small batch of cookies, this is the recipe for you! They are crunchy and easy to make.
      Butter Pecan Cookies
      Sharon Crider, Taste of Home Cookie Cookbook
      makes 2 dozen

      3/4 cup butter, softened
      1 package (3.4 ounces) instant butterscotch pudding mix
      1-1/4 cups all-purpose flour
      1/2 cup chopped pecans

      1. In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls. 

      2. Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray. 

      3. Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks.

        Friday, July 13, 2018

        French Onion Pot Roast for Crock Pot

        This roast had some different seasonings than my normal roast recipes. We really liked it.

        • French Onion Pot Roast for Crock Pot
        • adapted from littlespicejar.com

        • 3-4# beef roast
          2 tablespoons butter
          1 T olive oil
          3 cloves minced garlic
          2 large onions, thinly sliced
          2 cups beef broth
          1 tablespoon EACH Worcestershire sauce AND apple cider vinegar
          1 teaspoon onion powder
          1 teaspoon dried thyme
          1 bay leaf
          1 teaspoon celery seeds

          Season roast generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. Add the butter and oil. Sear roast on all sides for about 2-3 minutes per side. 

          Add half the onions to the slow cooker, top with the roast and then all the other ingredients, including the rest of the onions. Allow the roast to cook on the low setting for 8 hours. 

        Thursday, July 12, 2018

        Indian Taco Pizza

        This made a delicious quick dinner. We made half the pizza with this recipe and have as a pepperoni pizza. This one WON!
        Indian Taco Pizza

        Low Carb Cheese Pizza Crust
        taco meat
        cheddar cheese

        Make the pizza crust according to this recipe.

        Put salsa down as the 'sauce'.  Add meat and cheddar cheese.  Put back in the oven for 3-5 minutes until cheese melts.

        Add lettuce and tomatoes and serve!

        Wednesday, July 11, 2018

        Chocolate Chip Caramel Butter Bars

        Kathleen took these to work for a potluck. They are very good and were easy to make.
        Chocolate Chip Caramel Butter Bars

        1 1/2 cups salted butter softened to room temp
        1 1/2 cups sugar
        2 large eggs
        1 tbsp vanilla extract
        1 tsp baking soda
        1 tsp cream of tartar
        4 cups all-purpose flour
        2 cups chocolate chips
        for the caramel sauce:
        1 11 oz jar caramel sauce
        1/4 cup all-purpose flour

        Preheat oven to 350f degrees.

        Spray a 9x13 baking dish with nonstick cooking spray.

        Mix together butter and sugar using an electric mixer until fluffy.

        Mix in the eggs and the vanilla extract. Then stir in the baking soda and cream of tartar.

        Slowly mix in 4 cups all-purpose flour (a little at a time) until the mixture is combined.

        Finally, stir in the chocolate chips. Batter will be very stiff so this will take a couple of minutes.

        In a bowl, whisk together caramel sauce and 1/4 cup all-purpose flour until totally combined.

        Press half of the cookie bar batter into the bottom of the prepared baking dish and halfway up the sides. 

        Pour caramel sauce on top of batter.

        Press remaining dough between your hands and lay evenly over the top of the caramel.

        Bake for about 25-35 minutes until golden brown.

        Cool completely before cutting.

        Tuesday, July 10, 2018

        Bacon and Cheese Stuffed Burgers

        These were very good burgers though I think the meat needs more seasoning.

        Bacon and Cheese Stuffed Burgers
        Michael Symon--the Chew

        1/2 pound bacon cooked and crumbled
        1 (5-ounce) package of soft herbed cheese (softened)Beth used 4 oz cream cheese and added minced garlic and Italian seasoning
        2 tablespoons butter
        2 yellow onions (peeled, thinly sliced)
        1 and 1/2 pounds ground chuck
        2 tablespoons olive oil
        Kosher salt (to taste)

        Break bacon into 1-inch pieces and remove to a large bowl. Add softened cheese and stir to combine thoroughly, refrigerate until cold and firm, about 15 minutes.   Divide into 6  sections and form into a disk.

        In a large saute pan over medium heat, melt the butter and add the onions. Season with salt and cook, stirring occasionally, until the onions have caramelized, about 30 minutes. Remove from heat and set aside.

        Preheat a griddle over medium-high heat.

        Form the burgers --make 12 think patties.  Place a section of cheese on top of 6 of the thin patties. Top with the remaining 6 patties and use your fingers to crimp and seal the edges. Season both sides with salt. Cook until golden brown and crusty, about 4 minutes per side.

        To Serve: Top the burgers with caramelized onions and the condiments of your choice. Serve immediately.

        Monday, July 9, 2018

        Low Carb Breakfast Bars/ Trail Mix

        This had excellent flavor, but was crumbly. Next time I will beat the egg white until frothy and add it to the rest to form a 'glue'.
        Low Carb Breakfast Bars/ Trail Mix

        1 cup sliced almonds
        1 cup pecans, chopped roughly
        1/3 cup pumpkin seeds, chopped fine
        1/3 cup raspberries
        1/3 cup blueberries
        6 tbsp Splenda
        1/2 cup flaxseed meal
        1/4 cup melted butter
        1 tsp vanilla extract
        1 tsp cinnamon
        1 egg white
        1/2 c sugar free chocolate chips

        Mix all ingredients together.  Put parchment paper in a 9 x 13 pan and press the mixture into the pan. 
        Bake at 350F for 20-22 min

        Sunday, July 8, 2018

        Keto Hamburger Buns

        I wanted to eat a hamburger on a bun so found this recipe. It was good. I may add baking powder to the batter next time to see if I could get them to raise.

        Keto Hamburger Buns

        4 oz softened cream cheese
        2 c almond flour
        3 c shredded mozzarella cheese

        Melt cheeses in microwave for 2-3 minutes.  Add flour and mix well.  Use your hands to make sure all is incorporated.

        Sprinkle almond flour on a cutting board and roll out to 1/2 inch thickness.  Use a wide mouth jar or a large circle cutter.

        Bake at 425 on parchment paper for 8-10 minutes or until tops are brown.

        Saturday, July 7, 2018

        Mashed Cauliflower and Spinach

        I had two head of cauliflower I needed to do something with. This turned out really tasty.

        Mashed Cauliflower and Spinach

        1 large head cauliflower, trimmed down to the florets
        2 tablespoons extra virgin olive oil
        1 cup sweet onion, diced small
        2 cups fresh baby spinach
        ½ teaspoon kosher salt
        ¼ teaspoon freshly ground black pepper
        1/8 teaspoon garlic powder
        2 tablespoon butter

        Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes. 

        While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.Once hot, add onions and sauté for 4-5 minutes or until completely cooked. Add the spinach, toss and remove from heat. 

        Drain the cauliflower but retain about a cup of the cooking water. 

        Pulse the cauliflower in a food processor until rice size but not pureed. Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix. 

        If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
        Serve immediately.

        Friday, July 6, 2018

        Rustic Slow Cooker Chicken

        I put this together for dinner last week. I used some thighs and some breasts. The chicken turns out very tender.
        Rustic Slow Cooker Chicken

        6 chicken thighs or breasts Beth used some of each
        1 large onion, chopped
        2 garlic cloves, minced
        1/2 inch piece ginger root , minced
        1 tsp sea or kosher salt
        1/2 tsp ground black pepper
        2 cups water
        1 Tbsp Olive or vegetable oil
        1 Tbsp butter

        Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt and pepper on each side and set aside.

        Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.

        Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes..

        Add the water, salt and the pepper. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt.

        Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.

        Serve immediately, or set the slow cooker to 'warm' until ready to serve.

        Thursday, July 5, 2018

        M and M Cheesecake Bars

        I made this to take to church. These are delicious and you don't need a big piece to be satisfied!

        M and M Cheesecake Bars


        FOR THE CRUST:
        2 1/2 cups graham cracker crumbs
        1/4 cup granulated sugar
        1/2 cup butter, melted 

        2 pkg (8 oz each) cream cheese, softened
        3/4 cup granulated sugar
        2 large eggs
        1 teaspoon vanilla extract 

        3/4 cup unsalted butter, softened
        1/2 cup granulated sugar
        3/4 cup light brown sugar, packed
        1 large egg
        2 Tablespoon milk
        1 teaspoon vanilla extract
        1 3/4 cup all-purpose flour
        1/2 teaspoon kosher salt
        1 teaspoon baking soda
        1 cup milk chocolate morsels
        1 1/2 cups M and M'S

        Prepare a 13x9 baking dish with cooking spray.

        Mix the cracker crumbs, sugar and butter together. Place mixture into baking dish and press into bottom of the pan.

        Beat cream cheese with sugar eggs and vanilla until fluffy and smooth. Pour over graham crust. 

        In the same bowl, beat butter with sugars, until combined. Add milk, egg and vanilla.. Add in flour, salt and baking soda and mix until fully combined. Fold in chocolate chips and M and M'S. Press batter between hands and lay, by pieces, on top of the cream cheese mixture.  

        Bake in a 350 degree oven for 30-35 minutes or until almost firm. Remove and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!

        Wednesday, July 4, 2018

        Low Carb Peach and Almond Crisp

        Jenna and I wanted a low carb 'sweet treat', so we made this. Delish!
        Low Carb Peach and Almond Crisp 

        5 or 6 ripe peaches
        juice of 1/2 lemon
        1 cup almond flour
        1/2 cup brown sugar
        1/2 cup sliced almonds
        6 Tbsp butter, room temperature
        1 tsp almond extract

        Set oven to 375F
        Peel and slice the peaches, Toss them with the lemon juice and spread out in an oval gratin style baking dish, or a 9x9 square. 

        Mix the almond flour, sugar, almonds, butter and almond extract with your fingers until well mixed and crumbly. Crumble over the peaches. 

        Bake for about 30 minutes until bubbling and browned on top. Cover with foil halfway through if the top is getting too brown.

        Serve hot with creme fraiche, heavy cream, whipped cream or ice cream.

        Tuesday, July 3, 2018

        Georgia Peach Pound Cake with Caramel Frosting

        I made this for our church Bible study. Everyone liked it.

        Georgia Peach Pound Cake with Caramel Frosting

        adapted from Dent Norton on Allrecipes.com

        1 cup butter  softened
        2 cups white sugar
        4 eggs
        1 teaspoon vanilla extract 
        1 t almond extract
        1/2 t cinnamon
        1/2 t cloves
        1/2 nutmeg
        1/2 t ginger
        3 cups all-purpose flour
        1 teaspoon baking powder
        1/2 teaspoon salt
        2 cups fresh peaches, pitted and chopped

        Preheat oven to 325 degrees F (165 degrees C). Butter a bundt pan and coat with white sugar. 

        In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

        Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt, cinnamon, cloves, nutmeg and ginger. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. 

        Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. Frost with frosting

        Caramel Frosting

        1/2 c butter
        1/2 c brown sugar
        1 t almond extract
        3 T whipping cream
        3 c powdered sugar

        Mix all together .  Add more cream if needed.  Frost the cooled cake with this. 

        Monday, July 2, 2018

        Bacon Wrapped Jalapenos on the Grill

        The girls made these last weekend. They are delicious!
        Bacon Wrapped Jalapenos on the Grill
        adapted from https://www.spendwithpennies.com

        6 fresh jalapeno peppers
        6 oz cream cheese
        1 green onion finely minced
        1/2 teaspoon garlic powder
        1/4 c sharp cheddar cheese shredded
        12 slices bacon, par cooked

        Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds and membranes.

        In a small bowl combine, with a mixer,  cream cheese, green onion, garlic powder and cheddar cheese. Stuff into the jalapeno halves.

        Wrap each jalapeno completely with bacon that has been partially cooked(we did it in the oven for 5-7 minutes)ensuring the cheese is covered. Secure with toothpicks.

        Place jalapenos on grill, on foil or in a foil pan, cut side down and grill just until bacon begins to crisp (about 6 minutes).  Flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.

        Sunday, July 1, 2018

        Cilantro Ranch Dressing or Dip

        This is delicious!
        Cilantro Ranch Dressing or Dip
        adapted from https://www.dessertnowdinnerlater.com

        2 tomatillos, chopped
        1 packet dry ranch dressing mix
        1 cup mayonnaise
        1 1/4 cup buttermilk
        1 bunch fresh cilantro
        1 whole jalapeno

        Add all ingredients to a blender and blend until smooth and creamy.    Use as a dip with tortilla chips or as a salad dressing